User Manual

Seafood Pressure Cooking Chart
Seafood Shape and Size Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Cod
Fillet
3
/4 inch / 1.9 cm to
1 inch
/ 2.5 cm thick
3
/4 cup
3
Halibut
Steak 1 inch
/ 2.5 cm thick
1 cup
6
Ocean Perch
Fillet
3
/4 inch / 1.9 cm thick
3
/4 cup
2
Red Snapper
Fillet
3
/4 inch / 1.9 cm thick
3
/4 cup
2
Salmon Steak
1 inch
/ 2.5 cm thick
1 cup
6
1
1
/2 inch / 3.8 cm thick
1 cup
9
Scallops
–
3
/4 cup
1
- 2
Sole Fillet
1
/4 inch / 6 mm thick
3
/4 cup
0
1
/2 inch / 1.3 cm thick
3
/4 cup
1
Trout
Small, whole (10 oz
/ 280 g)
3
/4 cup
4
Tuna
Steak
3
/4 inch / 1.9 cm thick
3
/4 cup
3
•
For each item: Use grid and release pressure
immediately.
•
When pressure cooking seafood, even a few
extra seconds can overcook. Do not leave the
19
Poultry Pressure Cooking Chart
Poultry Description Use
Grid?
Pressure Cooking
Time in Minutes
Pressure Release
Chicken Pieces Yes 7 Allow to cool naturally
Yes
9
Release pressure immediately
Whole Fryer (3 lb
/ 1.4 kg) No 11 Allow to cool naturally
Duck (domestic)
Pieces No 13
- 15 Allow to cool naturally
Rock Cornish Hen
Whole (1
1
/4 lb / 560 g) stuffed
Yes 12
- 15 Allow to cool naturally
Turkey
Breast half (2
1
/2 lb / 1.1 kg)
Yes 28 Allow to cool naturally
Thigh No 20 Allow to cool naturally
Leg No 20 Allow to cool naturally
Water: 1 cup for all of the above.
cooker once it is on the heat – cooking times are so
short. Pressure cook seafood without delays: time
accurately, remove cooker from heat quickly and
release pressure immediately.